7 May 2008

The talented duo Holler of Tinned Tomatoes and fellow Canadian Lisa of Lisa's Kitchen have a fabulous vegetarian blogging event No Croutons Required each month. Both of these ladies follow a vegetarian and healthy lifestyle which is evident in each of their feature stories. They are both such sweeties that I had to participate in their event as often as I can!!

Holler is one of the very first blogging friends I ever met over a year ago. She brought me out of the "lurking" stage to taking photos and blogging about the foods we eat. Lisa is very passionate about East Indian foods and a friend who comes from my old stomping grounds of Ontario. Glad to see that Spring has sprung in the East!!!

This months theme for the event was salads... featuring CHEESE. Now I am all over that!!! Of course for myself, loving "all things Greek," as I do the first thing that came to mind was feta cheese. Feta is traditionally made of sheep's or goat's milk, though today large commercial producers often make it with cow's milk. It's salty, goat-y flavour add the perfect foil for the oregano and dill dressing. With the summer months come many side salads and quick dishes. I for one don't want to spend all my time cooped up in the kitchen. This pasta salad is perfect for a quick meal for all my vegetarian friends or as a side dish with grilled lamb or chicken.

Combine all dressing ingredients except for the oil, salt and pepper. Slowly whisk in the oil until it is thoroughly combined with the other ingredients. Season with salt and pepper. Let stand for at least 30 minutes. (Can be made the day before and refrigerated.)

Bring 3 quarts of water and 1 tablespoon of kosher salt to a boil. Add the pasta and cook for 10 minutes, or until the pasta is tender but still slightly firm to the bite. Drain (do not rinse) and let cool to room temperature, mixing occasionally. When cool, place in a large bowl and add the dressing. Using a wooden spoon, gently mix until the dressing is well distributed. Add the remaining ingredients except salt and pepper and 1 ounce of Feta for garnish. Let stand for 1/2 hour. Mix well and season with salt and pepper. Top with remaining crumbled Feta and serve.

Serves 8

TIP: You may omit the salt depending on the saltiness of your feta

You are reading this post on More Than Burnt Toast at http://morethanburnttoast.blogspot.com. Excerpts and links may be used, provided that full and clear credit is given to the author/owner of More Than Burnt Toast. All rights reserved by Valerie Harrison.

Congratulations on your very well deserved awards, my dear! That salad looks incredibly delicious...I'm thinking of making some ricotta soon...I hadn't thought of using it in a salad! Thanks for the great idea and inspiration! :D

Peter G: You look like you are dressed for the awards;DGlamah: There are too many people to mention who deserve these awardsFerdzy:Blogging is a very time consuming hobby, but well worth itSara: The ricotta adds a creaminess to the salad which I love (but this time round I used mascarpone because it is what I had on hand)Marie: I enjoy visitingN33ma: Your welcome, but well deserved on your partHeather: You are definitely a blogger who deserves all your accoladesNikki: Making your own ricotta, good for you:D I still have to get cracking on making some halloumiHoneyB: Thanks very muchAnn: Your welcome and well deservedSylvie: This salad is a mainstay for my picnicsDharm: I wish I could visit soon, there is a cooking school there in Malaysia I want to visitJen: Give it a tryElly: This is my lunch today as wellShorty: Give it a try:DJenn: This award is well deserved by you that's for sure:D

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My blog More Than Burnt Toast has been my passion for almost 9 years and has evolved with me over time as I have gained confidence in the kitchen. Follow my travels through Italy and Greece one recipe at a time, upcoming cooking classes at local Okanagan wineries and restaurants, as well as daily experimentation in my own kitchen. Every day we should be excited about what we are eating even if it just means making use of a wonderful find at our local farmers market. I look forward to getting to know you.